Flats...what do you think about this?

Max, I too have thought about the Jacard/marinate idea. Because you are not injecting I wasn't sure if you could get enough marinate into the meat. I also thought if you used this method could you use a vacuum sealer to help push the marinate into the meat. One thing is for sure, you will need enough marinate to cover the meat. If you come up with something send me a message and let me know what you ended up doing.
About the brisket, you can make a flat work. Usually if I want to make sure my flat stays moist I will smoke it for about 4 hours and then wrap it in foil let it finish that way so I don't loose my juices.
You mentioned seasonal when you wrote about the property. I am not familiar with this part of the country. I would make sure you have the numbers to carry over when it is not in season. What ever you do I wish you GOOD LUCK in the future.
JT

I would fist look for a supplier in the area and see what is available. Unless you are buying them at theprice as a packer you will spend more many and have less profit.


RandyE

We, like many, have gone that route,but can't say it beats just the injection,on a good flat.

Also ,Jacard and injection.Be sure to remember which you do first.Don't ask how I know.

Are you doing large flats to cater/serve?The labor saving,when by yourself is significant.

Many cater cooks will do the four hrs/160*,paint well with a CS mild type sauce ,foil and cook at 250* until poke tender.
Hold all in the hot box and electric knife as needed.

JT - my thought was to make about a gallon of marinade and put it in a container large enough to hold a flat. One flat would have enough liquid to cover the top. Next step would be to thoroughly Jacard top and bottoms and finally pouring the remaining marinade over all the flats and hold 6+ hrs.

Randy, I hear what you're saying but flats run about $1 more than packers. In this neck of the woods, chopped beef is unknown but if the yield/cost factor is better with packers, I'd forego the flats and give burnt ends/chopped meat sammies a shot.

Tom,keep this between you and me but if this deal all works out, I'd hang up the fancy white tablecloth restaurant apron(as a chef anyways) and become head pitmaster. I'm just beginning to develop a business plan but I'd guess 50+ lbs of raw brisket would be a feasible starting point. I'd be looking to save time on brisket prep by using the Jacard/marinade method vs injecting a dozen flats every day.

Thanks all for your feedback...much appreciated!